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Breads and Baked Goods - Salads and Stuff - Soups
Vegetables - Main Dishes - Desserts
Turkey Enchilada Bake

1 pound lean ground turkey
1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1 jar (16 ounces) salsa of choice
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) Mexican stewed tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
12 corn tortillas, 6-inch diameter
8 ounces cheddar cheese, shredded and divided

In a large non-stick saucepan coated with cooking spray, cook the turkey, green pepper, onion and garlic over medium heat until meat is no longer pink. Stir in black beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder and cumin. Bring to a boil. Reduce heat; simmer uncovered for 10 minutes
Spread 1 cup of meat sauce into the bottom of a 13-by-9-inch baking dish that has been sprayed with non-stick cooking spray. Top with six tortillas. Spread on half of the remaining meat sauce; sprinkle with 1 cup cheddar cheese. Layer the remaining tortillas and meat sauce.
Cover and bake at 350 degrees for 20 minutes. Uncover; sprinkle with remaining cheese. Bake uncovered for 5 to 10 minutes longer until bubbly and cheese is melted.